Just in time for Cinco de Mayo celebrations, here's a cookbook on tacos, the ultimate street food of Mexico. The book has an array of recipes for such classics as Pork Carnitas and Rajas and Cheese (poblano chiles and cheese) as well as ones with a twist, such as Chicken with Apples and Goat Cheese.

Mark Miller, author of "Tacos: 75 Authentic and Inspired Recipes," published by Ten Speed Press, writes that he had a New England childhood but spent summers at a hacienda near Guadalajara.

While in Mexico he tagged along with the family cooks while they shopped, and they always had time for a taco after they finished.

The recipes reflect what Miller, the founder of the Coyote Cafe in Sante Fe, N.M., means when he says "the heart of a great taco is the filling."

Most recipes are easy and have terrific color photos. When applicable, the level of heat is listed on each recipe with 0 the mildest and 10 the hottest.

There also are detailed recipes for making your own corn or flour tortillas and shells for tostadas and crispy tacos. The recipes call for typical Hispanic ingredients, which you can find at area grocery stores or Hispanic grocers.

In a large bowl, combine the garlic, Worcestershire sauce, red wine vinegar, red chile powder, kosher salt, pepper, cumin, onion powder, cilantro, oil, and the red and chipotle chile sauces to make a marinade. Rub the mixture over the meat, cover and marinate overnight in the refrigerator (or less time, if you want more obvious beef flavor).

Prepare a charcoal or gas grill. Season the meat with additional salt and pepper as you throw it on the grill. Grill the meat over medium-high heat, flipping it once during cooking, 6 minutes total. Remove the meat from the heat and cut into 1/4-inch-thick strips or 1/4-inch dice.

To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas, and top with salsa and garnishes. Grab, fold and eat .

Cook's note: To dry-roast the garlic, place unpeeled garlic cloves in a heavy skillet over low heat. Cook until softened, about 30 to 40 minutes, shaking the pan occasionally. Or roast in a preheated oven until soft--about 20 to 30 minutes. When done, the garlic will be soft, creamy and sweet, and soft enough to slip out of their skins.

In the jar of a blender, place the water, lime juice, chiles, cilantro, garlic, chile powder, cumin, coriander, oregano, salt, parsley and green onions and puree until smooth. Have the chicken strips ready in a large bowl. Pour the marinade over the chicken and let sit for at least 1 hour in the refrigerator.

If the chorizo is in links, slit open the casings, remove the filling (discard the casings), and break it up with your hands. Bulk sausage is ready to use. In a large, heavy skillet, heat the oil over medium heat and saute the onion until caramelized, about 4 minutes.

Add the chorizo to the onion and cook, stirring occasionally, until the chorizo is thoroughly cooked, about 7 minutes. Remove from the pan and set aside, leaving any fat in the pan.

To cook the chicken, remove the strips from the marinade and drain off any excess liquid. In the same pan as the chorizo mixture, saute the chicken, turning once or twice, until a light golden color and thoroughly cooked, about 9 minutes.

Remove from the heat and serve immediately or keep warm in the pan until ready to serve.

To serve, divide the filling equally between the crispy shells, top with salsa and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away.

The tacos can be fried up to 2 hours before serving and reheated in the oven.

5 ounces requeson or ricotta cheese

2 teaspoons minced fresh serrano chile

2 teaspoons minced epazote, optional

1/2 teaspoon salt or to taste

6 small flour tortillas

2 tablespoons vegetable oil

In a medium bowl, mix together the cheese, chile, epazote and salt.

Heat the tortillas briefly to make them pliable.

Spoon one-sixth of the cheese mixture onto each tortilla and spread it in a straight line near one edge, being careful to keep it slightly clear of the edge so that none can spill out or burn during frying.

Roll each tortilla into a cigar-like shape and secure firmly with a toothpick along the side.

In a large skillet, heat the oil. When hot, brown 3 tacos at a time, turning on each side. Drain on paper towels. Remove the toothpick and cut the ends of the tacos to make them look neat. Serve whole or cut into thirds.

Place the potatoes in a large pot and add water to cover. Bring to a boil and boil until tender. Drain the potatoes and place in a large bowl.

In another bowl, whisk together the vinegar, olive oil, oregano, onion, salt and allspice berries. Pour the mixture over the potatoes and toss to coat. Let set for about 2 hours.

To assemble the tostadas: Remove the potatoes from the vinaigrette and be sure to remove and discard the allspice berries. Spread the tostadas with a thin layer of warm beans, then drained potatoes, tomato slices, avocado slices, sour cream and a sprinkle of salt. Top with pickled jalapenos.

To prepare the pineapple margarita base, cut the sides and eyes off the pineapple and remove the core. Cut the pineapple into cubes.

In a large glass jar, place cubed pineapple and pour the bottle of tequila over it. Place lid on and allow it to ferment for 4 to 5 days.

To prepare 1 liter of margaritas: In a blender, place the crushed or cubed ice, pineapple cubes and fermented tequila. Blend to desired consistency. Serve in a margarita glass garnished with fresh sliced fruit of choice.